Vegan Brownies with Aquafaba Chocolate Mousse Frosting
These Vegan Brownies are rich but not dense and really amazing with the fluffy mousse-like frosting. It's also gluten-free and made with whole-food-based ingredients. The point is … they are delicious!
Preheat the oven to 175 C / 350 F. Line an 8×8″ square pan with parchment paper.
Place 40g chopped chocolate into a bowl. Add the hot coffee. Let it sit for a few minutes. Then stir to make sure all chocolate is melted. Set it aside to cool down a little bit.
In a mixing bowl, add the oat flour, arrowroot starch, cocoa powder, coconut sugar, baking powder, baking soda, and salt. Give them a mix.
To the chocolate/coffee mixture, add the peanut butter, applesauce, and vanilla extract. Stir them together.
Add the wet mixture to the dry one. Stir for a few seconds. Then add the plant milk. Mix until the consistency is even. The batter is pretty thick.
Finally, stir in the chocolate chips. Transfer the batter into the lined square pan. Spread the batter out evenly.
Bake for 20-22 minutes until the surface is firm to the touch. Remove from the oven and place on a wire rack to cool down.
To make the aquafaba frosting:
Melt the chocolate in a bowl over simmering water or in a microwave. Set it aside to it cool a bit.
Add the aquafaba to the bowl of a stand mixture (or use a hand mixer). Whisk for about 3-5 minutes until it becomes foamy. Then add a pinch of salt. Keep whisking.
As the stand mixture keep whisking, gradually add the melted chocolate, about 3 Tbsp at a time. Depending on the temperature, the mixture might be liquidy. Place the mixing bowl to the fridge for about 30 minutes to let it chill and set up a little.
Whisk again for about 1 minute until the mixture becomes fluffy and light. Make sure do not over-mix.
Spread the aqufaba frosting onto the brownies. Add additional toppings if you like. Slice and EAT!
Notes
Storage: Store in an air-tight container in the fridge for 4 days or 2 weeks in the freezer.